How to Make Easy Tuscan Chicken and Farro Skillet - A Step-by-Step Guide

Are you looking for a quick and delicious meal that has all the flavors of Tuscany? Look no further than this Easy Tuscan Chicken and Farro Skillet recipe. This dish is packed with protein, fiber, and a blend of Mediterranean flavors that will have your taste buds singing. Whether you are a busy parent looking for a simple weeknight dinner or a home cook in search of a new, mouthwatering recipe, this dish has something for everyone.

This recipe takes the traditional flavors of Tuscany...

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Ingredients

  • 1 tablespoon olive oil
  • 1 ½ pounds boneless, skinless chicken breasts
  • 1 ½ tablespoons Italian seasoning, divided
  • 1 ½ teaspoons garlic salt, divided
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 8 ounces baby bella mushrooms, diced
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 ½ cups farro
  • 1 pinch red pepper flakes
  • ½ cup grated Parmigiano-Reggiano cheese (Optional)
  • 2 tablespoons grated Parmigiano-Reggiano cheese, or to taste (Optional)

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 20 mins
  • Servings: 6
  • Yield: 6 servings

  • Heat a large oven-safe skillet over medium-high heat. Add olive oil.
  • Season chicken breasts with 1 tablespoon Italian seasoning and 1/2 teaspoon garlic salt; place in the hot skillet. Sear until golden but not cooked through, 1 to 2 minutes per side. Remove to a plate.
  • Add butter to the skillet. Add onion to melted butter and cook, stirring occasionally, until onions have caramelized, 5 to 6 minutes. Add mushrooms and garlic and cook, stirring, until mushrooms have softened slightly, 3 to 4 minutes. Season with remaining 1 teaspoon garlic salt and 1/2 teaspoon Italian seasoning; stir until fragrant, another 30 seconds.
  • Add chicken broth and farro; bring to a boil. Reduce heat to medium-low, add chicken breasts back into the skillet, nestling them into the vegetables. Cover skillet and simmer until farro has absorbed all the broth, 40 to 45 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sprinkle 1/2 cup Parmigiano-Reggiano cheese over chicken and vegetables in the skillet.
  • Bake in the preheated oven until cheese has melted and is golden brown, 8 to 10 minutes. Serve with remaining cheese, if desired.
  • Nutrition

    395 cal.

    • Total Fat: 13g
    • Saturated Fat: 5g
    • Cholesterol: 85mg
    • Sodium: 1250mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 34g
    • Vitamin C: 2mg
    • Calcium: 142mg
    • Iron: 4mg
    • Potassium: 647mg